Enjoy this creamy, sweet treat with a campfire twist from chef Stephen Harman of the Coastal Cupboard in Mount Pleasant. See the video at postandcourier.com/food.
Smoked Olive Oil Ice Cream
2 cups heavy cream
2 cups whole milk
1 cup sugar, divided use
¼ cup olive oil
Pinch of salt
1 tablespoon vanilla bean paste
5 egg yolks
Smoking Gun wood chips (see cook’s note)
Cook’s note: The Smoking Gun is a handheld smoking device used with its own brand of wood chips.
In a heavy-bottomed pot, bring cream, milk, ¾ cup sugar, olive oil, salt and vanilla bean paste to a simmer. Steep for 10 minutes. In a large mixing bowl, whisk together egg yolks and remaining sugar. Very slowly, whisk milk mixture into the egg mixture. Pour into a 13x9-inch pan and cover with plastic wrap. Add wood chips to your Smoking Gun. Place the tube of the gun under the plastic wrap. Turn gun on and light the wood chips to fill the dish with smoke. Cover for 3 to 5 minutes. Take plastic off and chill completely. Then follow the manufacturer’s instructions of your ice-cream maker.
Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander’s in Chicago. He was executive chef at Huck’s Lowcountry Table on the Isle of Palms.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.